We need a bundle of fresh herbs. Take various fresh herbs - parsley, coriander, Bay leaf, celery, Basil (not dill). I usually mix 3 types of greens - today Basil, celery and parsley.

Greens cut and carefully grind in a blender with 1/4 dobavlenie of water from the volume of greens in the bowl of a blender. Will get this green juice pulp. Sure, you get more juice puree than needed in this recipe. Nothing terrible, such a blank is stored in the refrigerator for up to 2 weeks, and at will can and freeze. A great addition to the first and second meals.

Today I'm cooking pork fillet, cut into large but thin pieces. You can cut pork in small pieces, then cooking time is significantly reduced. To the meat add lime or lemon juice, 3-4 tbsp of the prepared greens, Dijon mustard, salt to taste. Of course, you can add pepper, but I prefer this recipe to serve pepper separately for serving meals, for herbs.

Onion cut into half rings and add to the marinade. Marinate 1 hour or more, stirring occasionally.

In a deep frying pan or skillet heat the rust. oil and lay the slices of meat. Remaining marinade with onion until add. Cover with a lid, fry until Golden brown.

Once the meat is well fried on one side, turn it dobavim remaining marinade with onions and 1/2 Cup water. Cover with a lid and simmer on a slow fire until tender meat. Fry the second side does not need to get juicy, and not dry meat, you should get a little onion sauce. You can salt to taste. If necessary, add a little water. It took me 45 minutes to cook, the result is delicious, juicy and tender meat. Serve with a side dish of vegetables, baked potatoes or French fries.

You can also cook the chicken, cut into serving pieces. The chicken to marinate in the same way, just fry the chicken to a greater amount of stretch. oil, at least 1/2 Cup, over medium heat until Golden brown on all sides, without closing the lid. In this case, the remaining marinade and onion to add and use to prepare the sauce.